RITZ Fried Ravioli

Method6 steps · about 30 min

1. 1

   Step 1: In a large frying pan, over medium heat, add the vegetable oil (3 cups) until it is about 2 inches deep. Heat to 325 degrees F.

   Uses 3 cups vegetable oil for frying

2. 2

   Step 2: While the oil is heating, place the RITZ Crackers (20) in a food processor and pulse until the crackers are crushed into fine crumbs. Pour the crumbs into a shallow dish. Add the garlic powder (½ teaspoon), pepper, Italian seasoning (1 teaspoon) and 2 tablespoons of the parmesan cheese. Stir until all spices are evenly distributed.

   Uses 20 RITZ Crackers · ½ teaspoon garlic powder · ¼ teaspoon black pepper · 1 teaspoon Italian seasoning · 2 tablespoons Parmesan cheese for cracker coating

3. 3

   Step 3: Whisk together the egg (1) and milk (2 tablespoons) in a bowl.

   Uses 2 tablespoons milk · 1 egg

4. 4

   Step 4: Dip each ravioli in the egg mixture, then into the RITZ cracker crumbs. Be sure each ravioli is evenly coated with cracker crumbs. Shake off any excess.

   Uses 1 (12 ounce) package large refrigerated cheese ravioli (about 24) · Seasoned RITZ-Parmesan crumbs · Egg and milk wash

5. 5

   Step 5: Once the oil is hot enough, add small batches of the RITZ cracker-coated ravioli into the oil. Fry for approximately 1 minute on each side. Watch closely so they do not burn; they cook quickly. When ravioli are golden brown on each side, remove from the oil and place on a paper towel-lined plate to drain.

   Uses Heated frying oil · Cracker-coated ravioli

6. 6

   Step 6: Sprinkle the ravioli with remaining grated parmesan cheese and (optional) chopped parsley. Serve with warm marinara sauce (1 ½ cups) for dipping.

   Uses Remaining 1 tablespoon Parmesan cheese · 1 ½ cups warm marinara sauce for dipping (optional) · Chopped fresh parsley (optional) · Fried and drained ravioli